The reason that it turns out grainy is that there was a rogue sugar crystal in it. Advertisement Fudge is what is called a super saturated solution, and one little grain or crystal of sugar or even a bit of dust can cause the sugar to come out of solution and begin to crystallize. We learned to put the fudge back into the pan, re-cook it and during that time to put a lid on the kettle for a minute or so.
That washes the sugar crystals off of the side of the pan. Also, don't use the same utensil to stir the fudge before it cooks and then again after it has reached temperature. You could have sugar crystals on that spoon, and crystallization could happen. My fudge is grainy and not completely setting; can I fix it somehow? By Cynthia. Not an expert but my thoughts are that you haven't let the sugar melt completely thus the grainy feeling And not cooking it long enough not setting up.
Sometimes it takes experimenting to get a recipe just right. On the back of a marshmallow creme jar is a fudge recipe that is easy, comes out great every time and you don't have to worry about it not setting or being grainy.
It's a lot easier than the old fashioned kind, and my family likes it better. I have been making my mom's fudge recipe for years, but the last few years I feel like it hasn't come out as it should. I have been blaming it on the fact that the chocolate Hershey bars and Nestle semisweet chips is not as smooth or creamy as it used to be. I immediately add half this mixture to the chocolate mixture and stir until well blended and then add the rest.
It also calls for marshmallow fluff and Brazil nuts. The past few years I feel like it's come out dry and grainy. I see many reasons that this can happen, but I used to have no trouble with it. Any thoughts on this? Thank you very much Weber PS. I have to somewhat fudge some of the measurements now because the Hershey bars and marshmallow jars dont come in the same size that was available 50 years ago! I do try to be as accurate as possible.
OK, I followed my fudge making recipe to the letter. I melted the sugar, butter, and milk together and brought to the boil. I left it boiling for over 20 minutes until finally the temp. Then I took it off the boil and left for 5 minutes. Then put the pan in cold water whilst beating my fudge.
Is it now where I went wrong as I didn't stir the mixture until thick, I was still able to pour the mixture into my square tin? Please help as this is my second attempt and I don't seem to be getting any closer to the correct fudge : Advertisement Thanks in advance x. By Michelle.
When I make my fudge it always comes out gritty. The recipe I use does not tell me how long to boil the sugar, milk, and salt, or what temperature to bring it to. I first thought it was the chocolate chips not melting correctly, so I tried to grate them so they would melt thoroughly, but the fudge still came out with a gritty texture. What am I doing wrong? Please help me. By Eillen B. This fudge is so easy its hard to believe I like to add a tsp.
Advertisement Directions melt chocolate chips in microwave. Stir in frosting and vanilla etc. Refrigerate for awhile. My husband loves this better than any we have ever bought, a friend's family ate it all in 10 min.
I just made the fudge on the back of the container of marshmallow cream. It turned out wonderfully smooth. I will be making this again. My fudge seemed fine through all the steps, but ended up tasting quite sugary. It had boiled to degrees F so it doesn't seem possible that the sugar didn't dissolve. I used the recipe that uses semisweet chocolate squares, condensed milk, marshmallow in a jar, and sugar.
It has always turned out great, like old fashioned fudge. Any ideas on the sugariness? By HB. Can you repair grainy fudge? Can it be recooked? By Valorie H. Beating takes the sugar crystals and stretches them and that stops the sugar crystals reforming.
In short beating your fudge will give you a much smoother texture. Some people have come into our kitchen to work with us for a short while and been amazed at three things; 1.
How long you have to beat the fudge for 2. How hard you have to beat the fudge 3. How sore their arms are the next day! The beating of the fudge will either make it or break it and in our experience, the same can be said of the fudge maker after this step! Fudge does spit as it boils and the hotter it gets the more any potential burn will hurt.
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil. But why did my fudge go grainy? All of these factors could be the cause of grainy fudge. You could simply pour it over ice cream and enjoy. If you wanted it just a little thinner for fudge sauce simply add some heavy cream and just reheat until it has all melted through.
Everyone in the family would love you and you need never admit it was ever intended to be anything other than fudge sauce! But really why did my fudge not set? If the mixture only ever reaches or degrees celcius it will always be soft. Our advice would be to buy a candy thermometer and take the guesswork out of the fudge making. The second reason although a tad more likely is that you might have too high a liquid to sugar ration in your fudge ingredients.
As ridiculous as this sounds it really does make a difference. A cool, dry day with low humidity is actually the best days to make fudge. The easy answer is to boil the fudge to 0. Also, use a slightly lower heat of the pan base and be prepared for the whole exercise to take just a little longer. This reduces the risk of the fudge boiling over as well. Fudge has a reasonably high fat content and a very high sugar content but sometimes in life you just need a treat.
There are far worse things you could do to your body than have a little bit of fudge. So what about these recipes? Keep checking our blog for updates and we will do our very best not to disappoint.
Sometimes you just want your fudge now. Delicious and hassle-free. Luckily, we provide over 25 flavours of fudge and tablet all year round! But… I just made fudge tastes great texture is great. After it has set and I have removed from the pan I find specks of butter on the bottom of the fudge. What would cause this?
Thank you. Crumbly fudge is sometimes the result of overbeating. You must pour it in pan to harden while it still has a bit of gloss. Use precise geolocation data.
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